Sous Vide Nashville Style Hot Chicken

(1227)

Cole Wagoner

Walnut Creek, CA

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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It's an old classic, Nashville Hot Fried Chicken. Wicked tasty fried chicken with a super-spicy cayenne oil coating that has folks screaming (and sometimes crying!) for more. With your Anova Sous Vide Precision Cooker, you guarantee the chicken is perfectly-cooked time after time, only needing a quick batter and fry to deliver the juiciest fried chicken ever to your table. NOTE: White meat cooks at 140°F / 60°C for 3 hours, and dark meat cooks 155°F / 68.3°C.
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Ingredients for 4

  • 8 pieces chicken (light or dark)

  • 2 cups buttermilk

  • 1/2 cup hot sauce

  • 2 cups flour

  • 4 tablespoons cayenne powder

  • 1 tablespoon brown sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 cup of canola oil for oil coating

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC

  • Step 2

    Set Anova Sous Vide Precision Cooker to 140°F / 60°C for white meat and 155°F / 68.3°C for dark meat.

  • Step 3

    Season chicken with salt and add to vacuum bag or ziplock bag. Reserve buttermilk/hot sauce mixture until finishing steps.

  • Step 4

    Place in water bath and sous vide for 3 hours.

    • Finishing Steps

    • Step 0

      Remove chicken from bag, place on cooling rack and pat dry.

    • Step 1

      Set up a dredging station with one bowl of flour and one bowl of buttermilk/hot sauce mixture. Coat chicken in flour, shaking off excess, then coat in buttermilk, then back into the flour until evenly coated. Rest chicken on cooling rack for 15 min.

    • Step 2

      Heat a deep pot or pan with canola oil to 400°F / 204°C. Add chicken piece by piece (may need a couple batches) and fry until golden, 3-4 minutes. Remove from pot and rest on rack to drain.

    • Step 3

      Add oil, cayenne, brown sugar, garlic powder, smoked paprika, and garlic powder to small bowl and mix to combine. Coat chicken in spicy oil and serve!

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140 F / 60 C Recipe Temp
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